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Welcome to Sassy Marie’s Our emphasis is on grilled menu items, as we have
taken a Chop House approach to our
foods, the best definition of our cuisine would be American Regional. Richard Horn,
our Executive Chef, is known to many as Pepperchef and is acknowledged for a
love of spicy foods. With this in mind, “What may be the heat rating ranking
of this new menu,” you may ask. Have
no fear, as we crafted our recipes
full of Sass, we took careful consideration not to go heavy on the hand with
the beloved capsicum. Perhaps a bit eclectic in the menu’s selections,
touches have been incorporated of almost every corner of American
cooking. Some of our signature dishes
are perfect examples of this diversity. Buttery Salmon filets are cooked and served on
charred Cedar wood plank that we have shipped in from Washington State. Ground Angus Beef and Buffalo are topped
with Wild Mushrooms in an Onion Gravy made with Penn Dark Beer (from our
Northside neighbors) to make what is sure to be the best meatloaf in
Pittsburgh. We have received raves on a Grilled Pork
Tenderloin with an Oregon Blackberry Demi-Glace; and Clusters full of Jumbo
Lump Crab perfectly set off with a Pineapple Mango Beurre
Blanc. In tradition of saving the best for last (except
for dessert of course), we have enjoyed watching the eyes open
wide as our Cowboy Steak is delivered to a table. We hand cut all our meats in house and this
22 ounce Choice Angus Ribeye has been keeping us very busy in the steak butchering
department. The Southwestern Pepper
rub on the behemoth steak and Smokey Chipotle Chimichurri sauce are a perfect
match crowned off by crispy Onion Straws. Daily
trips to the Strip District and other locales are made to assure freshness
and the highest quality in our products.
This is a policy that will continue so that we can have the
opportunity to bring the best to our customers and friends. |
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